Delicious cheesecake! Nice flavor, spices, and texture. However, the crust didn't do it for me. I typically LOVE nuts, but maybe the crust was too thick, or an odd texture, or an overwhelming flavor? Or maybe I just like the sweeter graham cracker or chocolate crusts in general. I just glanced at other Pumpkin Cheesecakes with pecan crusts, and they almost exclusively use a mix of pecans and graham crackers. Interesting. I'll switch up the crust next time.

Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place spring form pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up sides of spring form pan.

Bake 60-70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid.